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Despite having only 3g fat, this was a scrumptious alternative to other higher fat options, and quite different from any other Potato Salad I’ve ever eaten. A subtle blend of flavours, which really complement the potatoes. Before I made it, I kept thinking I’d like some diced bacon in this, but that would have upset the low fat element, so I compromised and added about a cup of sliced button mushrooms with the onion and garlic, and I also increased the garlic to 4 cloves (personal taste preference) but otherwise followed the recipe exactly. I’ll certainly make this again, and next time I will add some bacon! I was interested in the previous reviewer’s using this recipe as a dressing; it could certainly be used as such over most vegetables, but why it’s particularly suited to potatoes is that the potatoes soak up the dressing. Thanks for a great recipe, Poker!
I skipped the potatoes and used this as a dressing for my salad. I also added pecans. Pretty tasty.